Serve and enjoy!

This recipe only has a few ingredients, but it yields some of the most deeply flavored, beef-y broth and meat I’ve ever tasted. Serve with roasted root veggies, buttery mashed potatoes, or fluffy, white rice.

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

Pictures are gorgeous and inspired me to make this one up. I like a bit more body in the sauce and removed the ribs after searing to give the veg. some color and finished the sautee by browning tomato paste before moving to the braise. I also passed the sauce through a sieve after braising and reduced a bit after adding some froz. pearl onions and baby-cut carrots for about 30 min. Helped thicken it up and boost the flavor some. Served on a nice pool of creamy polenta. Keep up the great work.

Great recipe! I found it via your cast iron test. I loved it and so did the family. I have been slowly picking up the Lodge stuff. The LC is just to much for me. Also, off topic, your Keeshound picture of Dexter is just hilarious. I had a half Kees once from Alaska and he had so much personality! Thanks.

These look so yummy! I also found your site from your cast iron test. I look forward to making them today, as we got just a hint of snow--maybe an 1"--but ribs sound so good! And I love the picture of your Kees in the snow! Our first "child" was a beautiful Kees named Shelby, and seeing yours just brings back great memories.

Me, too, came to this site via the cast iron test.
I just had to bookmark this site - and will most definitely try some of those recipes.
Also, I just ordered a dutch oven for outdoor cooking and wonder how that'll turn out with plain wooden fire.
The pics look so delicously yummy!
Thanks for the inspiration.